Seared Scallops With Lemon Kritharaki

Peter Minaki

Oct 4

The first time I had scallops was I went with some buddies to Ft. Lauderdale for March Break back in 1986. We ate mostly fast food but I knew enough about food that if you're in Florida, once should eat some seafood.

I recall eating big scallops, skewered and grilled...I think with some pineapple. I loved them! It was a nice change from a burger combo.

Here I am now, mid-50's and still loving my scallops. Thank goodness I can afford to splurge on them as they are pricey but, not out of range.

I made this simple pan-seared scallops dish served on a bed of kritharaki aka Greek orzo. Sweet and briny scallops on a bed of lemony orzo with with a bit of Manouri cheese.

Seared Scallops With Lemon Kritharaki

(serves 2)

6-8 sea scallops, room temp.

2 Tbsp. olive oil

For the Kriharaki (orzo)

2 Tbsp. extra-virgin olive oil

1/4 cup finely diced onions

2 Tbsp. finely diced red pepper

1/2 cup Kritharaki (Greek orzo)

2 Tbsp. dry white wine

1/4 cup lemon juice

1/2 to 2 cups hot chicken stock

1 Tbsp. unsalted butter

1 tsp. lemon zest

salt and pepper to taste

2-3 Tbsp. grated Manouri cheese

2 Tbsp. chopped fresh chives

Bring scallops to room temperature and pat-dry. Drizzle the scallops with olive oil and season with salt and pepper. Set aside.
For the orzo, add the olive oil, onions and red pepepr into a medium pot over medium-low heat, add a pinch of salt and cook for about 5 minutes or until translucent.
Add orzo stir for 2 minutes to toast. Add the wine, half the lemon juice, 1 1/2 cups stock and bring up to a boil. Lower to a simmer, cook 8 minutes, stirring occasionally.
Taste and adjust seasoning with salt and pepper. Add more stock if more cooking time needed and simmer another 2-minutes. Add butter, remaining lemon juice, stir in and reserve covered.
Place a large non-stick skillet on your stove top set to high heat.
Drizzle a bit of oil in your pan and sear the scallops for about 2 minutes or until golden-brown. Take the pan off the heat.
Divide and plate orzo, top with scallops and drizzle with pan juices. Top with Feta and chives and serve.